Description
Creamy corn risotto infused with fresh sweet corn and savory chicken broth, topped with crispy prosciutto and parmesan cheese for a deliciously comforting meal.
Ingredients
Scale
Corn and Broth
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth
Risotto Base
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- ½ cup white wine (Sauvignon Blanc recommended)
Toppings and Garnish
- 4 ounces prosciutto
- 1 cup freshly grated parmesan cheese
- Chopped chives or basil for garnish
- Salt and pepper to taste
Instructions
- Prepare corn kernels: Cut the corn kernels off the cobs and set aside. Retain the spent cobs for flavoring the broth.
- Infuse the broth: In a large pot, bring the chicken stock and the spent corn cobs to a low simmer to infuse the broth with corn flavor. Keep warm over low heat.
- Crisp prosciutto: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lay prosciutto slices in a single layer. Bake for about 15 minutes until crispy. Remove and set aside.
- Sauté corn kernels: In a medium skillet, sauté corn kernels for a few minutes until slightly charred. Reserve 1 cup for blending and some for garnish, set the rest aside.
- Make corn liquid base: Blend the reserved 1 cup sautéed corn with about 3 cups of warm stock until smooth. Set this golden corn liquid base aside for cooking the risotto.
- Cook risotto base: In a deep pan, melt butter and sauté minced shallots and garlic until translucent. Add arborio rice and thyme, toasting briefly until fragrant. Deglaze with white wine and cook until reduced.
- Add stock gradually: Add warm chicken stock 2 ladles at a time, stirring constantly with a wooden spoon. Once almost absorbed, add more broth and repeat 2 more times to release starch and create creaminess.
- Incorporate corn liquid base: Stir in the blended corn liquid 2 ladles at a time, stirring continuously until creamy. Repeat this until the liquid is nearly absorbed and risotto consistency is rich and creamy. Add more stock if needed.
- Add sautéed corn kernels: Stir in the reserved sautéed corn kernels. Remove from heat.
- Finish with parmesan: Stir freshly grated parmesan cheese into the risotto until creamy and smooth.
- Serve: Plate the risotto and top with crispy prosciutto, additional corn kernels for garnish, chopped chives or basil, and extra parmesan cheese as desired. Enjoy!
Notes
- You can substitute prosciutto with pancetta, bacon, grilled shrimp, or scallops for variety.
- Using warm stock is crucial for proper rice cooking; cold liquid will hinder the cooking process.
- Constant stirring releases starch, which creates the risotto's signature creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with added stock or water over the stovetop for 5-6 minutes while stirring, or microwave for 2 minutes until warmed through.
- Vegetable broth can be used instead of chicken stock for a vegetarian option.
- Canned or frozen corn may be used if fresh is unavailable, though fresh is preferred for flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
